Dairy-Free German Potato Salad with Smoked Sausage

Instructions

1. 1Place the about 910 g Potatoes in a large heavy-bottomed pot and cover with water by at least 2.54 cm. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool slightly in the pot for about 5 minutes.
2. 2While the potatoes are boiling, cut the about 450 g Smoked Sausage into 1.27 cm thick rounds. Place a 30.48 cm skillet over medium-high heat. Add the sausage to the dry skillet and cook for 5-7 minutes, turning occasionally, until browned on both sides. Remove the sausage from the skillet and set aside.
3. 3In a large bowl, whisk together the 1/4 cup Apple Cider Vinegar, 2 tbsp Dijon Mustard, 1/4 cup Vegetable Broth, 1/2 tsp Salt, and 1/4 tsp Black Pepper until well combined.
4. 4Once the potatoes are cool enough to handle, cut them into 2.54 cm cubes and add them to the large bowl with the dressing. Add the 1/2 cup Onion, which should be finely chopped, and the browned sausage. Gently toss everything together until the potatoes and sausage are evenly coated with the dressing.
5. 5Chop the 1/4 cup Fresh Parsley. Add the chopped parsley to the bowl with the potato salad and toss gently to combine.
6. 6Serve the German potato salad warm or at room temperature.

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